Order from the pass
Soup and damper, slow lamb, barramundi and sweets that never last the night. Nothing here is made far from the stove.
A short menu, cooked properly
The menu is deliberately compact, because a small list is easier to cook well. A few things stay the same all year: the pumpkin soup, the lamb, the pavlova. Others shift with what the local growers and stations have on hand, and Trevor chalks the changes on the board by the pass each afternoon, so ask when you arrive.
The soup and the tea are both made with water drawn from the Great Artesian Basin, which this town has leaned on for generations. Dishes come out as they're ready rather than all at once, and the kitchen is happy to leave out anything you'd rather not eat. If you have an allergy, tell Olivia or your server before you order. Allergens are listed on the printed card at the table, and the kitchen closes at half past eight.
Soup and damper are always on the card, and so is at least one dish with no meat. Trevor likes vegetables and is quietly proud of the garden lasagne, which has converted more than one sceptic. If you're travelling with a party of mixed appetites, the menu stretches comfortably to cover everyone.
“Trevor sends the soup out hot enough to burn your fingers, and the damper arrives torn, never sliced. Nowhere fancier has ever made me feel so looked after.”
From the stove and the oven
To start
Berry pavlova rouladeRolled meringue filled with whipped cream, finished with coconut and a generous tumble of fresh mixed berries.- Pea and ham soupSplit peas simmered for hours with a smoked hock, thick enough to stand a spoon in.
Blueberry mini pavlovaA crisp individual meringue with a soft centre, piped cream, fresh blueberries and a light dusting of icing sugar.- Yabby saladFreshwater yabby tails with avocado, cos lettuce and a lime and chilli dressing, served cold.
- Corn frittersSweetcorn fritters stacked with grilled tomato and beetroot relish, a favourite with the Tuesday crowd.
- Garlic damperA small round of damper split, buttered with garlic and parsley, and baked until it crackles.
- Beetroot and goat's cheese saladRoasted beetroot, soft goat's cheese, walnuts and rocket, dressed with honey and lemon.
Mains
Strawberry pavlovaCrisp meringue layered with cream, strawberry sauce, fresh sliced strawberries and a scattering of pistachios.
Prawn and basil pastaPasta tossed with plump prawns and a savoury tomato sauce, finished with fresh basil leaves.
Savoury sandwich cakeLayers of soft bread and creamy filling, topped with egg, tomato, fresh herbs and a crisp salad garnish.- Barramundi filletPan-seared barramundi with lemon butter, steamed beans and a pile of crisp, salted chips.
- Kangaroo filletSeared medium-rare, sliced thin and served with bush tomato jam and roasted sweet potato.
- Chicken parmigianaCrumbed chicken breast under tomato and melted cheese, with chips and a crisp garden salad.
- Camp-oven beef stewChuck steak, carrots and potato simmered for hours in cast iron, then ladled over mash.
- Roast beef and Yorkshire puddingSunday-style rump with crackling pudding, roast parsnip and a jug of proper gravy.
- Garden vegetable lasagneLayers of pumpkin, spinach and ricotta in tomato sauce, baked until the top bubbles.
- Lamb shank with creamy mashBraised until the meat slides off the bone, in a rich tomato and rosemary gravy with silky mash.
From the pastry corner
Puddings and baking
Roast lamb rackTender pink lamb roasted on the bone, served with seasonal vegetables, rosemary and a spoonful of herb sauce.
Strawberry pavlovaA crisp meringue shell with a soft centre, topped with cream, strawberry sauce, fresh strawberries and pistachios.- Golden syrup dumplingsSoft dumplings poached in buttery syrup and served hot with cream; they never stay on long.
- LamingtonsSponge squares dipped in chocolate and rolled in coconut, made fresh and served with tea.
Grilled eggplant steakA thick slice of eggplant grilled until tender and golden, finished with herbs and served with fresh tomato.- Lemon meringue pieA sharp lemon filling under a toasted, cloud-like meringue on crumbly shortcrust pastry.
- Apple crumbleStewed Granny Smiths under a buttery oat crumble, with custard poured at the table.
Tea, coffee and cordials
Turkish coffeeFinely ground coffee brewed slowly in a traditional copper pot, poured dark, rich and strong.- Plunger coffeeStrong, smooth and poured at the table; decaf is available if you'd like to sleep tonight.
Assorted café pastriesA tempting counter selection of little cakes, fruit tarts, cream-topped treats and freshly baked pastries.- Raspberry cordialA deep pink cordial mixed with chilled water, a firm favourite with younger guests.
- Iced teaBlack tea chilled with slices of orange and lemon and a sprig of fresh mint.
- Hot chocolateThick, dark and made with milk, served with a lamington on the side if you ask nicely.